Indian
Gluten freeBellam paramannam
Rice and moong dal jaggery pudding
బెల్లం పరమాన్నం: rice and moong dal cooked in milk with jaggery, ghee and cardamom
Bellam paramannam is the naivedyam of Telangana and Andhra homes, cooked for Sankranti, Ugadi, Varalakshmi Vratam and almost any puja, a soft rice-and-moong pudding sweetened with jaggery and glossed with ghee. Its colour is a warm caramel and its taste deeper than a sugar kheer. The classic mistake is adding jaggery to milk that is still on a high boil, which can split it; take the pot off the heat, let it stop bubbling, then stir the jaggery in. Chef's tip: roast the moong dal in a spoon of ghee until it smells toasty before cooking; it gives the paramannam its homely flavour.
- Prep
- 10 min
- Cook
- 35 min
- Difficulty
- Easy
- Serves
- 6
- Per serving
- 370 kcal
Ingredients
For the paramannam
- 3 tbsp ghee
- 3 ½ oz short-grain ricerinsed
- 1 ¼ cups water
- 3 cups full-fat milk
- 7 oz jaggerygrated
- ½ tsp ground cardamom
- ⅔ oz cashews
- ⅔ oz raisins
Tick what you have; the rest goes in the basket.
Method
0/4 doneStep 1: Heat 1 tbsp of the 3 tbsp ghee and roast 1 oz split yellow moong dal over low heat for 3 minutes until golden and toasty.
3 minStep 2: Add 3 ½ oz short-grain rice, 1 ¼ cups water and 3 cups full-fat milk and simmer over low heat, stirring often, for 25 minutes until the rice and dal are very soft and the mixture is thick.
25 minStep 3: Turn off the heat and wait 2 minutes until it stops bubbling. Stir in 7 oz jaggery until dissolved, then add ½ tsp ground cardamom.
3 min
KrazyBadal
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